WEEKDAYS 1e|12c|p

Mario Batali's Corn as Italians Would Eat It

MarioBatallijpg
Corn gets an Italian makeover.
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
In Mexico, I have seen groovy little stands where the vendors poach ears of corn and then paint it with mayonnaise, dust it with chile flakes and grated queso fresco, and squeeze lime juice all over the whole thing. They do not do that in Italy, but this is what they might do. It’s fantastic.
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ingredients
  • 6 ears corn
  • shucked
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 to 1 1/2 cups freshly grated Parmigiano-Reggiano
  • About 2 tablespoons chopped fresh mint
  • Hot red pepper flakes
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat a gas grill or prepare a fire in a gas grill.
  • 2
    6 ears corn, shucked
    Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.
  • 3
    1/4 cup extra-virgin olive oil
    3 tablespoons balsamic vinegar
    Meanwhile, mix the oil and vinegar on a large flat plate.
  • 4
    1 to 1 1/2 cups freshly grated Parmigiano-Reggiano
    Spread the Parmigiano on another flat plate.
  • 5
    When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly.
  • 6
    About 2 tablespoons chopped fresh mint
    Hot red pepper flakes
    Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.
 
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